Key Lime Cheesecake
Servings: 10 Slices
Calories: 316kcal
A key lime cheesecake that is set in a coconut crust makes a luscious dessert.
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Ingredients
CRUST
- 3 cups Desiccated coconut unsweetened
- ¼ cup Monk fruit low carb sweetener
- 2 Egg whites
- ¼ cup Butter, melted unsalted
- 1 teaspoon Coconut oil
FILLING
- 8 oz Cream cheese softened
- ¼ cup Monk Fruit low carb sweetener
- 2 cups Cream - heavy/whipping
- ¼ cup Key Lime Juice (or just lime juice)
- 1 teaspoon Vanilla Extract
Instructions
COCONUT CRUST
- Brush the inside of a pie dish with coconut oil.
- Preheat the oven to 180C/350F degrees.
- Mix the desiccated coconut, melted butter, egg whites and sweetener together until combined
- Spoon the mixture into the pie dish and with clean wet hands, press the coconut mixture around the sides and bottom until the dish is covered.
- Bake for 20 to 25 minutes until slightly golden and firm.
- Remove from the oven and allow to cool.
FILLING
- In a bowl beat the cream cheese with a whisk until soft. (Or by hand with a spoon and a strong arm!).
- Add the sweetener, lime juice and vanilla and whisk away until blended.
- In another bowl whip the cream into stiff peaks, then fold into the cream cheese mixture.
- Spoon the filling into the coconut case and place in the fridge to chill for at least 4 hours or overnight.
- Decorate with cream and lime slices (optional)
Notes
Serves 10 slices
Nutrition
Serving: 1Slice | Calories: 316kcal | Carbohydrates: 6g | Protein: 4g | Fat: 32g | Fiber: 3g | Net Carbohydrates: 3g